Golden Gate Cake Recipe
Our chilled butter rum cake, vanilla ice cream, Kopp’s butterscotch, whipped cream.
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Ingredients
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Cake & Soak
Assembly & Garnish
Method
Cake & Soak
- 1
Prepare cake
If using a whole pound cake, slice it into 4 even thick slices (about 1 to 1 1/2 inches each). Arrange slices on a baking sheet or cutting board so they are ready for warming and soaking.
- 2
Make butter-rum soak
In a small saucepan over low heat, combine the unsalted butter and light brown sugar. Stir until the butter melts and the sugar dissolves (about 2 minutes). Remove from heat and stir in dark rum, vanilla extract, and hot water to loosen. Taste carefully and adjust — the mixture should be pourable and boozy but not overly sugary. Keep warm.
- 3
Warm and soak cake
Preheat a skillet over medium-low heat (or preheat oven to 325°F/160°C if preferred). Lightly brush both sides of each cake slice with a little of the butter-rum soak. Toast slices 30–60 seconds per side in the skillet just to warm and brown slightly (do not burn) OR place on a sheet pan and warm 6–8 minutes in the oven. After warming, quickly spoon an additional tablespoon or two of the butter-rum soak evenly over each slice so the cake absorbs the flavor. Let rest 1–2 minutes to absorb.
Assembly & Garnish
- 4
Prepare whipped cream
Chill a mixing bowl and whisk or beaters for 5 minutes. Pour heavy whipping cream into the chilled bowl, add confectioners' sugar and vanilla extract. Whip on medium-high speed until soft peaks form (about 2–3 minutes). Do not overwhip; you want light, billowy cream. Transfer to a piping bag or bowl.
- 5
Plate the cake
Place one warmed butter-rum cake slice on each serving plate (recipe yields 4 servings). Immediately top each cake slice with one scoop of vanilla ice cream, placing the scoop neatly in the center so it slightly melts onto the warm cake.
- 6
Sauce and finish
Warm the butterscotch sauce slightly if cold (microwave 10–15 seconds or warm on stove). Drizzle about 1 1/2 tablespoons of butterscotch sauce over the ice cream and cake on each plate. Add a generous dollop or piped swirl of whipped cream beside or atop the ice cream. Sprinkle toasted chopped pecans around the plate if using and finish each serving with a light pinch of flaky sea salt to balance sweetness.
- 7
Serve immediately while cake is warm and ice cream beginning to soften for the ideal contrast of temperatures and textures.